Effect Of Degree Of Processing And Percentage Inclusion Of Legume In Fish Feed On The Growth Of Fish

ABSTRACT

A Secondary data generated from a research work carried out by Mr D.I. Osuigwe of the Fisheries Department of Micheal Okpara University of Agriculture was used to investigate the effect of processing and percentage inclusion of legume in fish feed on growth of fish. The ultimate objective of the study is to ascertain the relationship between fish growth, on one hand, and the effect of degree of processing and inclusion of legume in fish feed which may give rise to a reliable substitute for fish meal. The method of analysis used here are the analysis of variance (Split-plot) and the method of multiple comparism. The findings of the analysis used in the research work indicated that three is no significant difference in the responses of the specie to the treatments also that both treatments are significant. The degree of processing considered to be more effective is at 60minutes. The estimation of degree of processing shows further that growth of fish increases with increasing processing degree and estimates of the percentage inclusion also shows that growth of fish decreases with increasing inclusion of legume. Therefore, based on the findings the following can be recommended; The degree of processing to be used on fish feed production should be 60m1nutes and above since growth increases with increasing processing degree. 0% - 40% since positive growth was experienced at the interval. St These recommendations are Umited oniy LU LI c specie u ii used in percentage.

 Title page .•

Certification . ii

S Dedication iii

Acknowledgement iv

Abstract ... vvi

Table of Contents . . vii-viii

List of Tables... .... ix

J..isto.f Appen.dces X

CHAPTE.ONE

1.0 Introduction 1

1.1 Background of study 1-2

1.2 Statement of research probleni 2-3

1.3 Rationale for study

1.4 Objectives 4

1.5 Scopeofstudy 4

1 .6 Literature review ... 5-7

1.7 Methodology 7

1.7.1 Data Sources and limitation 7

1.7.2 Method of analysis 7-14

1.8 Organization of work 14

1.9 Definition of concepts 15

CHAPTER TWO

2.0 Data evaluation 16

2.1 Test for normahty ..........................................................16-17

I 2.2 Test of hypothesis for constant variance ... ... 18-19

CHAPTER THREE

3.0 Inferences about the effects of inclusion and degree of processing of

legume on growth of fish ... 20

3.1 Estimation

3.1.1 Estimation of effects of degree of processing of legume on growth of

fish ... ... 20-21

3.1.2 Estimation of effects of percentage inclusion of legume on growth of

fish ... ... 21-22

3.2 Test of significance of the effects of degree of processing and

• percentage inclusion of legume on fish growth 23-25

3.3 Multiple comparism 25-28

CHAPTER FOUR

4.0 Summary, Recommendations and conclusions 29

4.1 Summary 29-30

4.2 Recommendations and conclusions 30-31

References

Appendices